These tender, fall off the bone beef ribs are easy to make in the oven and everybody looks forward to having them for dinner.
My family eats a lot of great food in the summer but one of the things I look forward to most are my Dad’s ribs. Saucy, zesty, succulent – it is everything you want in a good meaty rib!
Dad makes them in big batches and we sit around on the deck eating piles of them. BBQ sauce gets everywhere, tall tales get told, and my Dad’s booming laugh can be hard in the farthest corner of the yard.
Great food is the cornerstone of family time and memories made. The batch of ribs I made for these photos have already been inhaled and my husband is looking around for more. I guess I had better plan another BBQ!
Tools In This Post: A nice big soup or stock pot is a must for boiling up these ribs. I have this one and love it.
You can use any BBQ sauce you like but we always make this with my Dad’s special sauce. It makes perfect ribs!
- 6-7 pounds of beef ribs, this is about 15 ribs
- 1 Tbsp. butter
- 2-3 cups of favorite BBQ sauce (we use Dad’s Thunder and Lightning Sauce)
- If not already done, cut ribs apart between the bones so they are all separated. Put ribs in a large soup pot and cover with water. Add butter (to help reduce foaming) and bring to a boil on high. Turn down to a simmer and boil until fork tender, about 2 – 2.5 hours.
- Preheat oven to 350. Coat the ribs in sauce on all sides by dredging or with a brush. Lay them out on a broiler pan, stacking into a few layers if needed.
- Bake for 30 minutes.
- Serve hot with mashed potatoes, coleslaw, corn on the cob and brownies!
This recipe is participating in Weekend Potluck!